Diverse Meal Ideas Volume I – Dried fruit oats, sticky tofu and more.

You’d like this if:

• You never know what to eat because you get bored eating the same thing
• You want to eat healthy. And to you this means: better portions, moderate use of sugar, salt, fat etc. But you don’t want to count your calories to the last detail or be scared to have a little or more treats.
• You just appreciate food. 

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Hola and bienvenue! This is the first volume of my new series showing the diverse meals I experiment with.

I watched a documentary some months back about our second brain, the gut, and how eating diverse kinds of fruits, veggies and foods can help it function better. And since then, I’ve been trying to incorporate different things into my diet.

It’s mostly experimental. I’m figuring it out and sharing my findings with you all.

Here’s what to expect from this series:

• A new episode every Tuesday.
• Each volume will have two breakfast and two lunch/dinner ideas.
• For each meal, I’ll give some context on why I chose it, talk about the taste, texture and ingredients I used, and give it a rating.

What should you do?

• Read it and tell me what you think in the comments. I’ll reply.
• If you have a request for a recipe, where to find an ingredient or anything else, put it all in the comments and I’ll answer you.
• If you like what you read, spread the word!

Let’s get to it.

Diverse meal ideas from my experimental kitchen

Oat yogurt and dried fruits

Background: This was a “finish all my leftovers” kinda breakfast. A concoction of sorts and it worked well.

Ingredients:

• Rolled oats
• Unsweetened plain yogurt
• Dried pineapples
• Dried mangoes
• Chia seeds
• Coconuts
• drizzle of honey

Prep difficulty: Easy peasy. Cook oats. Dump the toppings on top.

Taste: All the textures and varying levels of sweetness and tanginess worked so well together.

Rating: 9/10. -1 point for the curdling texture of my leftover yogurt.

Will I make it again? Definitely!

 

RELATED: How to make Greek yoghurt in your kitchen ( Hint: It’s very easy!)

Rice and sticky tofu

Background: I wanted to try a different type of ‘meat’, and since Tofu is rich in protein and nutrients, I thought I’d give it a go. This was inspired by Korean braised tofu. But I made it with what I had (soy sauce and sesame oil), and to my tastes.

Ingredients:

• Rice
• Tofu
• Dark soy sauce
• Sesame oil
• Honey
• Green onions
• Red onion
• Garlic
• Green bell peppers
• Red chilli (shombo)

Prep difficulty: This didn’t take a lot of time. Just chop all the veggies, mix the sauce, and then stir-fry. You can sear the tofu or put it in an air fryer before tossing it in the sauce.

Taste: It’s a classic Asian flavour. There’s nuttiness from the sesame oil, then the soy sauce and honey combine to create an almost umami-like flavour. Tofu is soft though crumbly, but it pairs well with the sauce. It’s not meat, so don’t expect it to be a “meat replacement” but more like a “different kind.”

Rating: 7/10. I loved it but I’d make it with more sauce next time so it doesn’t feel as dry as it did.

Will I make it again? Defs.

 

Whole wheat toast with fried egg and avocado

Background: I had a quarter-to-spoil avocado, so I made the meal experts swore was the reason Western millennials didn’t own homes in the mid-2010s– avocado on toast. I added a fried egg and chilli oil for a little razzle-dazzle.

Ingredients: 

• Whole wheat sliced bread
• Overripe avocado
• Salt
• Black pepper
• Egg
• Chili oil

Prep difficulty: Easy peasy. Mash avocado, fry egg, and assemble ingredients.

Taste and texture: Hmm! Where do I begin?! I toasted the bread in an air fryer but it didnt do anything for me texture-wise. Thankfully, whole wheat toast is pretty sturdy.

But the meal itself was quite the mouthful. I slathered way too much avocado. So the avocado and the fullness of the wheat bread did not make sense in my mouth. I felt like I was eating three different things, which I was, fair enough. But it could have been more cohesive.

Rating: 5.5/10 for the aesthetic, nutrients and extra fibre.

Will I make it again? No.

 

Okra and palm oil pepper stew

Background: Okra is not even a top 10 soup for me. But my body was craving something with fresh greens and a spicy sauce, but not mixed, and it had to be accompanied by a swallow. All I could think of was Okra and pepper stew

Ingredients: 

For the okra:

• Okra (chopped not grated)
• Pumpkin leaves (Ugu)
• Locust beans(Iru)
• Salt

For the pepper stew:

• Mixed pepper puree/ tomato-pepper puree
• Onions
• Crayfish
• Dry fish
• Dry pepper
• Salt/seasoning
• Palm oil

Prep difficulty: Not bad if your ingredients are prepped.

Taste: The okra side is fresh and has a bite to it. I cooked it for about 5-8 minutes. Then the stew is eye-watering spicy but still enjoyable, you know?! I have tomatoes in my blend so it’s a little sweet.

Rating: 9/10! I loved nearly everything about it. I could have done with half the amount of palm oil I used. Otherwise, it was exactly what I was craving.

Will I make it again? You bet!